Upside Down Caramel Apple Pie Food

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FRENCH ICONIC TARTE TATIN, UPSIDE-DOWN CARAMELIZED APPLE PIE



French Iconic Tarte Tatin, Upside-Down Caramelized Apple Pie image

This upside-down caramelized apple tart is an iconic recipe of French cuisine. I give you the classic recipe and story befind.

Provided by Florence RICHOMME

Categories     Cake or tart

Number Of Ingredients 8

12 apples
50 gr butter
75 gr sugar
250 gr all-purpose flour
125 gr butter
50 ml cold water
1 egg yolk (20 gr)
1 pinch salt

Steps:

  • Gently with your fingertips mix the flour, salt and finely-diced butter. The texture should become like sand. Tip: As much as possible try to avoid having your skin in contact with the butter - therefore quickly pour the flour around the butter - and avoid mixing too long with your fingers otherwise the butter will melt.
  • Add the water and the egg yolk. Mix them in, again with your fingertips, until you have a smooth uniform mixture. You can also do this with your mixer (with the leaf utensil).
  • Knead the dough twice (Put the dough on a floured surface, crush it with the palm of your hand and reshape a ball. This process aerates the dough so it will not shrink in the oven). Cover with plastic wrap and leave it in the refrigerator for at least 1 to 2 hours.
  • Preheat the oven to 160°C (320°F).
  • Peel the apples, remove the cores and cut them into quarters.
  • Prepare the caramel. In a pan that can go on your stove or in a pan, place sugar and cubed butter. Melt. When you get a nice caramelized colour, stop the heat (if in a pan, pour in tour tin).
  • Arrange the apples neatly on the caramel (the round part facing the caramel). You can fill gaps with small pieces of the remaining apples. Number of apples depend on the size of your pan, be sure it is generously garnished with apples.
  • Take the pie crust out of the refrigerator and leave it at room temperature for a few minutes so that it won't be too cold. Lay it out on a clean, floured surface, roll out the dough with a rolling pin to stretch it to a circle of the correct size (1 cm bigger than you pan).
  • Put it on top of the apples, with a spatula, tuck the edges of the pastry into the pan, between pan and apples.
  • Bake for 1 hour at 160°C (320°F).
  • Unmold right out of the oven. Place a plate on top of the mold, flip and unmold. Doing this when still hot will prevent the caramel from hardening.

UPSIDE-DOWN CARAMEL APPLE PIE



Upside-Down Caramel Apple Pie image

I have been in search of a recipe for a homemade caramel apple pie to duplicate the toes curling, eyes rolling, I am going to die from sheer pleasure taste of the caramel apple pie The Fresh Market makes. (I know a mass produced supermarket pie that is to die for! I turned up my nose at it until my father made me take a bite of his and then I had to have my own.) This isn't it but it is still a very yummy caramel apple pie and it is upside-down to boot which makes it stand out from just a regular pie on a holiday table or for guests. I found this recipe in an old Pampered Chef book and have made it with great results and received many compliments and recipe requests.

Provided by JPsBarbie

Categories     Low Protein

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1/4 cup brown sugar, packed
1 tablespoon butter, melted
1 tablespoon corn syrup
1/3 cup pecans, chopped
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1/2 cup brown sugar, packed
3 tablespoons flour
1 tablespoon butter, melted
3/4 teaspoon cinnamon
1 dash nutmeg
5 granny smith apples
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425.
  • For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
  • For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
  • Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
  • Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.

Nutrition Facts : Calories 482.8, Fat 21.6, SaturatedFat 7.1, Cholesterol 7.6, Sodium 280.7, Carbohydrate 70.8, Fiber 5.1, Sugar 35, Protein 4.5

UPSIDE-DOWN CARAMEL APPLE PIE



Upside-Down Caramel Apple Pie image

Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping.

Yield 8 servings

Number Of Ingredients 10

1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1/3 cup pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
6 large Granny Smith apples (about 6 cups sliced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon Korintje Cinnamon

Steps:

  • Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest; mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut slits in top crust to allow steam to escape.Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving.

Nutrition Facts :

UPSIDE-DOWN APPLE PIE



Upside-Down Apple Pie image

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Steps:

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.

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